Hachee

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Hachee Ingredients

400 g Meat leftovers, cubed	750 ml Au jus gravy(pan juices)
Dash of salt	50 ml Vinegar
2 Onions, cut into rings	1 Bayleaf
40 g Flour	Dash of sugar
70 g Butter

Instructions for Hachee

Peel the onion, and cut into rings and cook these with the flour and butter, till they are lightly browned. Cut the meat into small pieces (like stewing beef). Add the meat to the onion mixture and sprinkle with a little salt. Brown the meat. Pour the meat juices(gravy) into the pan, add the bayleaf and a pinch of sugar. With the lid on, simmer the entire mixture for about an hour. Serve. Source: Het Komplete Kookboek : By Maria Hay : Pub: by Revo Productions From the collection of K.Deck

Main Ingredient: Cuisine: Uncategorized

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